FRUIT PPR is an enzymatic preparation of fungal pectinase from selected classical strains of Aspergillus niger with protease side activity
FRUIT PPR can be used on all types of fruit and is recommended for the complete degradation of pectin in juice which therefore improves clarification and filtration; the hydrolysis or degradation of protein substances; increased flow rates in ultrafiltration processes with extended operating times; reduce foam stabilizing proteins and neutral colloids for special applications such as juice concentrates and for enzymatic cleaning of UF or cross-flow membranes